This is the first of my 3/1 Seasonal Recipe Challenge recipes. It’s a breakfast dish using peaches, which is the ingredient the lovely Consuelo over at honeyandfigskitchen and I chose for the month of August. I wanted to use a different variety of peach for each dish, and I thought Saturn peaches would be the best for breakfast—they’re always so sweet and juicy that I wanted to showcase them in a sweet dish and not a savory one.
While I am totally a breakfast person, and peaches seem to be the easiest thing to eat at breakfast, it took me a couple of days to figure out what to make for the breakfast part of the challenge. Lunch and dinner came to me within about ten minutes with some tweaks over the next few days, but for breakfast I went through saved pages in my history tab, old cookbooks, and even Pinterest. Inspiration finally came from the September issue of Bon Appetit magazine, where they’d showcased a recipe for cornmeal crepes with figs and pears. The crepes looked beautiful and easy enough to make, but they contained regular flour along with cornmeal, and I was determine to make something that was gluten-free. While I do not have Celiac’s, I am sensitive to wheat and so try to avoid it as much as possible, especially at breakfast time.
I kept searching for the perfect recipe, but I just kept thinking about those crepes. So I made them as the recipe called for to figure out what they were supposed to be like. They were great; really easy to make, and they took half of the time stated on the recipe. Then I tweaked them: I omitted the regular flour and doubled up on cornmeal instead, I used vanilla paste instead of extract (it gave me all those lovely little black vanilla seeds), I used rice milk instead of regular milk, reduced the amount of sugar and used a soft muscovado instead of white, and then completely substituted the toppings. And you know what? It worked. The crepes were pretty darn good. So good, in fact, that I made two more batches, so there’d be enough for me to eat while Roly and I photographed them because I just couldn’t wait.
Now, the difference between the “regular” crepes and the GF ones is that the GF ones are less pliable. They are a little bit stiffer, so you need to make sure you spread the batter really thin when you cook them.
I made a little peach puree to go with these that was really good (I finished it all up with a spoon), but otherwise I ate mine with a little bit of soy yogurt and sliced peaches. Roly had his with cream and caramel almonds on top (delicious and decadent for breakfast!), but Greek yogurt and jam would be lovely too.
GF Cornmeal Crepes with Peaches
Adapted from Bon Appetit magazine, September 2013
Makes 8 x 10” crepes
For the crepes:
- 1 large egg
- 100 ml rice milk
- 75 g fine cornmeal
- 1 ½ tbsp. soft brown sugar
- ¼ tsp. vanilla bean paste or ½ a vanilla pod (seeds only)
- ¼ tsp. salt
- 50 ml double cream
For the peach puree:
- 3 saturn peaches, peeled and sliced
- 1 tbsp. soft brown sugar (or you could use honey or maple syrup)
- a small knob of butter (equivalent to 1 ½ tbsp.)
Toppings: toasted almonds (with caramel if you’re feeling naughty!), freshly whipped cream, jam, honey, maple syrup, Greek yogurt, and of course peaches!
For the crepes, mix all of the ingredients listed in a large bowl. Heat a 10” skillet (I used a non-stick frying pan, and it worked great; if you have 2 then this will speed up the process), and lightly coat it with butter.
Pour 3 tbsp. of the crepe batter into the pan and swirl it around so it forms a thin film and coats the bottom of the pan evenly. Cook for 2-3 minutes or until the edges turn golden-brown, then flip over. Cook for a further 30 seconds and remove from heat. Repeat process until batter is used up.
For the peach puree, place all of the ingredients in a skillet and cook until the peaches are soft and have taken on a golden hue. Allow them to cool slightly and place in a blender. Blend until smooth(ish! Some chunks are really nice).
- In this GF version of the crepes, the cornmeal seems to be heavier than the other ingredients, so before ladling the batter into the frying pan, stir the batter in the bowl to make sure you get any cornmeal that will have sunk to the bottom.
- If you want to make this for breakfast but are pressed for time, you can make these pancakes the night before and store them in a cool place and in an airtight container. The next morning, cover them in aluminum foil and warm them up in the oven before serving. Ta-da! You have breakfast feast in under 10 minutes!